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Evidence Guide: FBPRBK3017 - Operate plant baking processes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPRBK3017 - Operate plant baking processes

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare for work

  1. Confirm product types and volumes to schedule production
  2. Calculate yield and adjust recipe to meet required production volumes
  3. Confirm work area and work practices meet food safety and workplace health and safety requirements
  4. Select and wear personal protective equipment according to safety requirements
  5. Select plant baking equipment, and load and position materials, ingredients and products to meet production requirements
Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet required production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work area and work practices meet food safety and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select plant baking equipment, and load and position materials, ingredients and products to meet production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Mix bread plant dough

  1. Measure ingredient quantities to meet recipe specification
  2. Load ingredients into mixer in required placement
  3. Operate and monitor mixer to achieve bread plant dough development for product type
  4. Monitor bread plant dough mixing process to identify faults and rectify
Measure ingredient quantities to meet recipe specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to achieve bread plant dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor bread plant dough mixing process to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate bread plant divider

  1. Check condition and operation of dividing plates to prepare for operation
  2. Check bread plant hopper and divider plates are oiled for use
  3. Adjust bread plant divider settings for dough weight
  4. Load dough into hopper and operate bread plant divider to divide dough
  5. Measure dough weights to confirm divided dough meets weight specifications
  6. Monitor bread plant dividing process to identify faults and rectify
Check condition and operation of dividing plates to prepare for operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check bread plant hopper and divider plates are oiled for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust bread plant divider settings for dough weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load dough into hopper and operate bread plant divider to divide dough

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure dough weights to confirm divided dough meets weight specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor bread plant dividing process to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate bread plant rounder moulder

  1. Check condition and operation of bread plant rounder moulder to prepare for operation
  2. Adjust bread plant rounder moulder settings for dough weight
  3. Use bread plant rounder moulder to mould dough
  4. Check dough tightness and smoothness of dough to identify faults and rectify
  5. Check dough positioning for depositing into intermediate prover pockets to identify faults and rectify
  6. Monitor bread plant moulding process to identify faults and rectify
Check condition and operation of bread plant rounder moulder to prepare for operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust bread plant rounder moulder settings for dough weight

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use bread plant rounder moulder to mould dough

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check dough tightness and smoothness of dough to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check dough positioning for depositing into intermediate prover pockets to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor bread plant moulding process to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate bread plant intermediate prover

  1. Check condition, rotation and operation of bread plant intermediate prover to prepare for operation
  2. Adjust bread plant intermediate prover settings to match speed of production
  3. Check dough pockets to identify faults and rectify
  4. Dust as required for product type
  5. Monitor bread plant intermediate proving process to identify faults and rectify
Check condition, rotation and operation of bread plant intermediate prover to prepare for operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust bread plant intermediate prover settings to match speed of production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check dough pockets to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dust as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor bread plant intermediate proving process to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate bread plant final moulder

  1. Check condition and operation of bread plant final moulder to prepare for operation
  2. Adjust bread plant final moulder settings for dough volume
  3. Adjust bread plant final moulder plates and blades for dough type
  4. Monitor 4-piecing unit and adjust to achieve optimum formation in tins
  5. Monitor bread plant final moulding process to identify faults and rectify
Check condition and operation of bread plant final moulder to prepare for operation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust bread plant final moulder settings for dough volume

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Adjust bread plant final moulder plates and blades for dough type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor 4-piecing unit and adjust to achieve optimum formation in tins

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor bread plant final moulding process to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete bread plant dough final prove

  1. Locate and position bread pans and oiling equipment for final moulded dough
  2. Place final moulded dough in oiled pans to prepare for final prove
  3. Complete final prove of bread plant bread according to product type
  4. Monitor bread plant final proving process to identify faults and rectify
Locate and position bread pans and oiling equipment for final moulded dough

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place final moulded dough in oiled pans to prepare for final prove

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete final prove of bread plant bread according to product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor bread plant final proving process to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Bake bread plant dough

  1. Set baking temperatures and times to prepare for baking
  2. Visually check dough size to confirm readiness for baking
  3. Load oven and steam as required for product type
  4. Monitor baking to achieve baked colour and stability required for bread plant product type
  5. Unload and de-pan bread plant products to cool
  6. Monitor bread plant baking process to identify faults and rectify
  7. Check bread plant products bake to identify faults and rectify
Set baking temperatures and times to prepare for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Visually check dough size to confirm readiness for baking

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load oven and steam as required for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor baking to achieve baked colour and stability required for bread plant product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unload and de-pan bread plant products to cool

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor bread plant baking process to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check bread plant products bake to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete work

  1. Clean equipment and work area to meet housekeeping standards
  2. Dispose of waste according to workplace requirements
  3. Complete workplace records according to workplace requirements
  4. Confirm product types and volumes to schedule production
  5. Calculate yield and adjust recipe to meet required production volumes
  6. Confirm work area and work practices meet food safety and workplace health and safety requirements
  7. Select and wear personal protective equipment according to safety requirements
  8. Select plant baking equipment, and load and position materials, ingredients and products to meet production requirements
  9. Measure ingredient quantities to meet recipe specification
  10. Load ingredients into mixer in required placement
  11. Operate and monitor mixer to achieve bread plant dough development for product type
  12. Monitor bread plant dough mixing process to identify faults and rectify
Clean equipment and work area to meet housekeeping standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete workplace records according to workplace requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm product types and volumes to schedule production

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Calculate yield and adjust recipe to meet required production volumes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm work area and work practices meet food safety and workplace health and safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and wear personal protective equipment according to safety requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select plant baking equipment, and load and position materials, ingredients and products to meet production requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Measure ingredient quantities to meet recipe specification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Load ingredients into mixer in required placement

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Operate and monitor mixer to achieve bread plant dough development for product type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor bread plant dough mixing process to identify faults and rectify

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge
Range Statement

This section specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included.

Plant baking equipment must include:

equipment, including:

industrial oven

industrial mixer and attachments

bread plant dough divider

bread plant dough rounder moulder

bread plant intermediate prover

bread plant final moulder

mechanical bread slicer

equipment accessories, including:

divider blades

intermediate prover pockets

moulder plates

ancillary equipment, including:

dry ingredients storage containers

strapped baking tins

strapped baking tin lids

ingredient storage bins

tools and utensils, including:

thermometer

timer

dough knives

dough scrapers.